With a warm, cinnamon laced apple filling and a perfectly crunchy, crumbly topping, Apple Crumble is an absolute crowd pleaser! Very easy to make, this Apple Crumble recipe is a keeper that you’ll make again and again.
This is a reader favourite included by popular demand in my debut cookbook “Dinner”!
THE Apple Crumble recipe
This is The Apple Crumble recipe I’ve been making for years and years. Ever since my sister made an Apple Crumble by a well known celebrity chef for my birthday dinner (yes I’m weird, I seriously requested Apple Crumble instead of a birthday cake) and it was terribly disappointing.
Crumbly topping to be sure, but it was awfully dry and the filling was watery.
Not her fault, it was the recipe. She was not happy. Actually, she was rather grumpy.
That was the moment when I decided I needed to create my own recipe. 🙂
Why use this Apple Crumble recipe?
There are tons and tons of Apple Crumble recipes out there. This recipe doesn’t have any ground breaking techniques or secret ingredients. But it works, tastes great and it makes an Apple Crumble that is everything it should be. Specifically:
1. The apple filling is not dry or watery. It is made ever so slightly jammy / syrupy with the addition of flour mixed with the usual sugar (plus cinnamon for fragrance). Just a bit of flour really makes a difference; and
2. The crumbly topping bakes up beautifully crisp but is not dry or doughy or overly sweet. It crumbles when you serve it – hence the name 😉 – but it doesn’t disintegrate, there are chunks that hold together. Think chunky muesli/granola – like that. But softer. 🙂
Best apples for Apple Crumble
I like to use Granny Smith apples because the sweet-tart palette appeals to me. If you prefer not to have tartness, then feel free to use sweet red apples.
This recipe will also work for pears and even stone fruits like peaches.
The smell when this is in the oven is just heavenly. The cinnamon, the apple, the buttery sweet goodness.
And that moment when you crack through the nubbly golden topping and are greeted with the sight of golden syrupy, tender apples…
It’s just a little bit of heaven, right there.
Just one rule. Don’t forget the ice cream!!! 😇 – Nagi x
Apple Crumble
Watch how to make it
This recipe features in my debut cookbook Dinner. Mostly new recipes, but this is a reader favourite included by popular demand!
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Apple Crumble
Ingredients
Apple Filling
- 2 lb / 1kg Granny Smith Apples( green apples) , weight before peeling
- 1 tbsp flour , plain / all-purpose
- 1/2 cup white sugar (sub brown sugar)
- 2 tbsp lemon juice (or water)
- 1/2 tsp ground cinnamon
Topping
- 1 cup rolled oats / oatmeal (quick cooking is ok)
- 1 cup flour , plain / all-purpose
- 1 cup (loosely packed) brown sugar (sub white sugar)
- 1/2 tsp baking powder
- 1 tsp cinnamon powder
- 125g / 1/2 cup unsalted butter , melted
- Pinch of salt
To Serve
- Vanilla ice cream
Instructions
- Preheat oven to 180°C / 350°F (both fan and standard).
- Apple – Peel apples, then cut into 1.5cm/ 1/2” cubes.
- Apple filling – Place apples in a bowl. Sprinkle with flour, sugar and cinnamon, then pour over lemon juice. Toss, then spread out evenly in a 1.5 litre/1.5 quart baking dish.
- Crumble topping – Place Topping ingredients in a bowl. Mix until clumps form, like wet sand (see video). Spread over the apples, crumbling with fingers if required to get that crumbly topping.
- Bake for 30 to 40 minutes or until golden brown. Remove, cover loosely with foil to keep warm and let stand for 10 minutes before serving (let's the apple syrup thicken slightly).
- Serve warm with vanilla ice cream!
Recipe Notes:
Originally posted April 2016, updated with new commentary, recipe video and fresh new photos. No change to recipe!Nutrition Information:
Love apple desserts?
Me too! See?
Life of Dozer
This is why I don’t need a compost!!!
Love this recipe! Made it twice within 2 days (I only did a half of the order each time).
Just want to say that I not only love the recipe but also the pictures you posted. They are so beautiful! Especially the one of Dozer eating the apply peel. So cute!
Will definitely come back for more delicious and creative ideas!
Best regrds,
Loved this recipe! I made it for Thanksgiving tonight and it was a hit! I have a work party next week and want to make it again. We do not have an oven at work, so was hoping I can double the recipe and make it in a crockpot. Do you think it would still turn out ok? And how long should I put in the crockpot for?
Thank you!!
Hi Jenna! I’m so pleased you enjoyed this 🙂 Unfortunately I don’t think it will work in a crockpot, the topping won’t cook properly, needs to brown!!! N xx
I made this tonight and it was amazing. I used apples from my mothers tree which are tart like a granny smith and less sugar than the recipe calls for. It was heavenly.. Thanks for the recipe I have already given it to a few of my girlfriends.
That’s terrific to hear Elisabetta! Thank you for sharing your feedback! N x ❤️
Maybe change the recipe in the beginning and mention that the weight is before peeling and coring. I didn’t scroll all the way down below the recipe until after. And by reading the recipe it gives the impression it’s 2 lbs after peeling and coring.
Nothing went wrong, I just have an extra appley apple crisp! Haha.
Good tip! Done! 🙂 N x
Ohhh. My. Goodness!!! I made this (doubled) for my family thanksgiving this past weekend and it was amazing! Followed it exactly and wouldn’t change a thing. Looks like I’ll be making this very often. Thanks for another lovely recipe!
I’m so pleased to hear you enjoyed this Martina, thanks for letting me know! N x ❤️
Perfection!!!!! I made this for breakfast (so sadly I had to leave out the ice cream) and not a drop was left!
Nagi, do you have a cookbook? I have tried about 5 of your recipes and all have been exactly as you say: easily available ingredients, fast and delicious! Thanks so much for taking the time to share your art with us 🙂
I’m so pleased to hear that Sarah! Thank you for letting me know! N xx ❤️ PS No cook book …. yet! One day, one day!
Can you only use Granny Smith? I have a boat load of honey crisp that I want to use!
Thanks!
Not an apple or crumb left in sight …. So much easier and faster than making Dutch Crumb apple pie!
Thanks for trying my recipe Paula! So pleased you enjoyed it – N xx
I made this last weekend – rave reviews Nagi! The house smelled amazing and even better, the crumble tasted fab. Thanks for a great recipe – am planning to make it again for an upcoming girls night! My Lab also got the apple peels – he says thanks too 🙂
That’s wonderful to hear Elle, thank you for letting me know! N xx
Hi Nagi,
I love your apple crumble! I have made it many times and it is always a bit hit. I’m wondering if there is a particular flour alternative that would work well in this recipe as I am cooking for a friend who is gluten free ? Thanks
Hi Charlotte! Cornflour / cornstarch is a perfect GF sub for this!
Hi Nagi. I just made Apple Crumble along your recipe. OMG! It came out really good. My boys loved it! I just wanted to say Thank you for sharing your recipe. This recipe is definitely a keeper.
That’s so fantastic to hear Riko! Thank you for letting me know you enjoyed it! – N xx
Naji
Can this be made in advance for baking later on?
Hi Mel, Thanks for the question, it’s a good one! Prepare the dish per recipe except stop before putting the crumble on. Keep the topping separate until you’re ready to bake, then sprinkle it over and pop it in the oven. I’ll add this to the notes of the recipe. Hope you enjoy! N xx
Hi ,
Great recipe ! Made it yesterday and it was yummy!
Is it okay to cut down the sugar in the crumble or the filling? Will it alter the texture?
Thanks
Lina
Hi Naila! If you cut the sugar on the topping, I’m afraid it will reduce the crispiness but you can reduce a bit if you want! For the filling, if you use sweet apples then I think you can cut it down 🙂
Hi Nagi,
I remember reading this recipe and thinking a while back I HAVE to make it! Well, I’m going to make it for the fam this weekend – can I make it in advance? How would I go about storing it and eventually cooking it? Can’t wait, huge fan of all your recipes!
Cristelle ☺️
Hi Cristelle! I would chop the apples then drizzle with lemon juice (stop it going brown) and store in an airtight container. Make the crumble and refrigerate. Then follow the recipe to assemble (adding flour etc). It does reheat pretty well, including the crunchy top, but it really is better made fresh! Especially the filling!
If I make this in advance, how long do i need to keep it in the oven for reheating? do i need to let it sit after reheating as well? Thank you!
Hi Kristen! I think around 15 minutes at 180C/350F will be perfect – covered, then remove cover for last 5 minutes or so just to ensure the topping is crisp 🙂
Nagi – Last night I made an Apple Crisp from a recipe I hadn’t tried before. It was disappointing. The apples were watery and rather tasteless. I went to bed thinking about what would have improved it. Flour in the apples? This morning I checked your recipe archive for Apple Crisp/Crumble. I knew you’d have the answer. YES! Flour – and cinnamon! Of course.
You are my family’s recipe goddess. NOTHING ever fails with your recipes. Thanks for being our go-to Queen of Recipes.
Awww thank you Sheri! I’m so thrilled that you enjoyed this!!! (And definitely yes to flour, makes all the difference to consistency!) 🙂 N xx
This has become my ‘go to’ apple crumble recipe; thought my previous recipe was good but yours is simpler (no precooking of apples) and more syrupy. Simply delicious. Hubby has voted it the best too ?
I’ve been making your recipes in Arrowtown, NZ, for a few months now, but haven’t got around to commenting yet. I LOVE your precise instructions, well-tested, tasty recipes and your sense of humour (I ALWAYS read your blog before the recipe, and am guaranteed at least one LOL moment!!)
Regards, Helen
Thank you for your lovely message Helen! I’m so glad you are enjoying my recipes 🙂 And especially touched that you like this one, it’s a personal favourite! N x
Hi Nagi,
I have only 500 g apples. Should I take then only half of the weight of the other ingredients?
Thanks!
Jennifer P.
Hi Jen! Yes you can halve everything OR you can just accept that you’ll have a thinner layer of apple under the crumble! The crumble is not dry, it’s really tasty, definitely tasty enough to eat on it’s own. 🙂 Up to you!
Hi Nagi, I made a version of your Apple Crumble last night. Instead of 1kg of apples I had 500/500 of apple and rhubarb. It was superb.
My husband usually makes the crumble but he was impressed with your recipe and wanted to know what was different to his. I think it’s the extra filling (flour, lemon juice etc) that make it!
Thank you for sharing.
Woo hoo! I’m so glad to hear you enjoyed this Angie, thank you so much for letting me know! N x
Vegan Crumble is one of my favourite desserts. Looks like it’s one of Dozer’s too! 🙂
Vegan???? 😉 N x
You know it! ?
Hi Nagi, Can I please confirm if the weight of the apples is before or after peeling and chopping? Cheers.
Great questions Paul! It’s before peeling / coring. 🙂 I’ll update the recipe!